Curry Red Lentil Stew with Kale & Chickpeas
10:20 PM
Coming to the end of fall and thought a nice lentil stew was in order. I happen to have all these ingredients on hand and decided to put them all together...it was a delicious success. I served this a couple ways. One was over a bed of rice, in a bowl all by itself. For the third way, I combined the leftover rice and stew together creating another wonderful way to enjoy leftovers. I topped my leftover stew with sliced avocado on top, I highly recommend doing this! Avocado is such a nice addition to almost any dish. All ways were hearty and filling while being full of wholesome nutrition. This recipe is easy to put together and is ready in under an hour.
Curry Red Lentil Stew with Kale & Chickpeas
Ingredients (serves 6)
- 1 tablespoon olive oil
- 1 onion, diced
- 5 cloves garlic, minced
- 1 - 2 tablespoons fresh ginger, minced
- 1 - 2 tablespoons curry, to taste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- himalayan salt to taste
- 1 tablespoons red pepper flakes, optional
- 1 can (15 oz) fire roasted tomatoes or two cups fresh tomatoes, diced
- 2 cups dry red lentils, rinsed and picked over
- 1 1/2 cups cooked garbanzo beans or 1 can (15 oz) garbanzo beans, drained and rinsed
- 6 cups water or vegetable broth, + more as needed
- 3 cups kale, julienned
- juice of one lemon, optional
- cooked basmati, brown or jasmine rice, as much as needed
In large pot or stock pot, heat your oil over medium heat, saute onion and garlic until onion becomes transparent. Add spices, tomatoes, lentils, garbanzo beans and 6 cups of liquids, bring to a boil, cover, reduce heat and simmer for about 30 minutes. Add in the kale and optional lemon juice, continue to cook for 10 minutes or until kale softens and wilts.
Serve alone, over rice or grain of choice...
Enjoy!
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